Antioxidants from Mashua (Tropaeolum tuberosum) Control Lipid Oxidation in Sacha Inchi (Plukenetia volubilis L.) Oil and Raw Ground Pork Meat

Abstract

Mashua phenolic compounds soluble in ethyl acetate (EaF) were tested as enhancers of oxidative stability of sacha inchi oil (SIO) and in ground raw pork meat as food matrices. The evaluation of the SIO oxidation was tested by differential scanning calorimetry and by accelerated oxidation tests (55C for 15 days) where peroxide, p-anisidine, dienes and trienes values were quantified. The oxidation of the pork meat was carried out under refrigerated storage conditions (4C for 9 days) and thiobarbituric acid reactive substances value was evaluated. Mashua EaF (200–600 ppm) increased induction periods of SIO. Lower values of peroxides, p-anisidine, dienes and trienes were obtained in comparison with the oil with 200 ppm butylated hydroxytoluene (BHT). The effectiveness of mashua EaF (100–200 pm) to control lipid oxidation of pork meat was better than the meat pork with 200 ppm BHT. Results demonstrate the effectiveness of mashua EaF phenolics to delay lipid oxidation in polyunsaturated rich fatty acid sources. Practical Applications Mashua tuber is an excellent source of antioxidant compounds of the phenolic type. The antioxidant properties have been demonstrated using in vitro chemical [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) antioxidant capacity] and biological assays (prevention of oxidative damage in low-density lipoproteins and erythrocytes). The findings of this work will provide useful information related to the feasibility of incorporation of mashua phenolics as antioxidant agents in food matrices. The outcomes of this research clearly demonstrate that mashua phenolic compounds soluble in ethyl acetate are effective in limiting lipid oxidation of sacha inchi oil (highly unsaturated) and raw ground pork meat during storage conditions and could be used as an alternative source of natural antioxidants to be incorporated in a wide range of food matrices by the food industry.